Appetizers
Bruschette with ricotta cheese cream with two tomatoes
Ingredients
- Half baguette
- 200 gr of ricotta
- 1 tablespoon of taggiasche olives
- 1 teaspoon of capers
- 15 basil leaves
- 15 gr of pine nuts
- 8 cherry tomatoes
- 5 sun-dried tomatoes in oil
- Extra virgin olive oil
- Salt and pepper
Times
- Time: quickly
Features
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
Blend together the ricotta, basil, capers, olives and pine nuts with a drizzle of oil and a grind of pepper until you get a cream. Cut the tomatoes and dried tomatoes into small cubes and add them to the ricotta cream. Cut the baguette into thin slices and toast in the oven for a few minutes.
Spread the bread bruschetta with ricotta cream and decorate with a leaf of marjoram.
Spread the bread bruschetta with ricotta cream and decorate with a leaf of marjoram.
Tips
You can compose your croutons and freeze them with the shock freezing function of blast chiller. In this way you can then store them in the freezer for 6 months ready to be consumed when needed. Simply remove them from the freezer and wait 25-30 minutes before consuming them.